wheatgerm
Well-Known Member
I made a 1.5 liter version of Edwort's apfelwein with some white labls wine/mead yeast. The recipe says it should take about 4 weeks to ferment, but after 1 week, the yeast dropped out and it's starting to clear. Airlock is dead. I'm assuming that's normal since I used a ton of yeast for such a small amount. Any thoughts on how much longer I should let it sit before bottling?